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Photo: Jan Smith Photo by: Photo: Jan Smith

Chocolate-Cinnamon Bread Pudding

Measuring the bread by weight is important in this recipe-12 ounces of cubed bread can vary from seven to 10 cups. If you use too little bread, the dessert will be loose and wet; too much bread, and it will be dry. But just the right amount yields a decadently creamy, rich dessert.

Cooking Light JUNE 2005

  • Yield: 8 servings


  • 5 1/2 ounce sugar (about 2/3 cup)
  • 3 large eggs
  • 2 1/2 cups 2% reduced-fat milk
  • 2 1/4 ounces unsweetened cocoa (about 1/2 cup)
  • 3 ounces semisweet chocolate, finely chopped (about 3/4)
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon ground cinnamon
  • Dash of ground nutmeg
  • 12 ounces (1-inch) cubed French bread (about 10 cups)
  • Cooking spray
  • 1 ounce sugar (about 2 tablespoons)


1. Preheat oven to 350°.

2. Combine 5 1/2 ounces sugar and eggs in a large bowl, stirring with a whisk. Heat milk over medium-high heat in a small, heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Remove from heat; add cocoa and chocolate, stirring with a whisk until cocoa dissolves and chocolate melts. Gradually add hot milk mixture to sugar mixture, stirring constantly with a whisk. Stir in vanilla extract, cinnamon, and nutmeg. Add bread, tossing to coat; let mixture stand for 30 minutes, tossing occasionally.

3. Spoon bread mixture into an 8-inch square baking dish coated with cooking spray; sprinkle 1 ounce of sugar evenly over bread mixture. Bake at 350° for 40 minutes or until set. Serve warm.

Nutritional Information

Amount per serving
  • Calories: 327
  • Calories from fat: 23%
  • Fat: 8.4g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.6g
  • Protein: 10.5g
  • Carbohydrate: 55.6g
  • Fiber: 3.7g
  • Cholesterol: 85mg
  • Iron: 2.3mg
  • Sodium: 325mg
  • Calcium: 144mg